Honey Fair application form

Hillsborough Castle, 6th and 7th August 2022

• Company Name for Invoice  

• Main contact (for correspondence/forms etc)

• Main contact email

• Main contact direct line or mobile number

• Total stand cost (£ + VAT)

Please note that this cost does not include electrics (for chillers, freezers, cookers, hand washing sinks, kettles and other equipment) and is an additional cost. Hire of furniture and all cooking, chilling equipment is additional cost. Food NI can send you recommended suppliers.

• Invoice address

Purchase Order Number (IF REQUIRED)

Participation will be based on a fee dependent on company size and if you are a Food NI –

Producers –

Members – 1 to 5 staff members – £240 plus VAT

                   5 plus staff – £380 plus VAT

                   50 plus staff £480 plus VAT

                   100 plus staff – by negotiation, will depend on size of stand

Non members – 1 to 5 staff – £330 plus VAT

                           5 plus staff – £500 plus VAT

                           50 plus staff £680 plus VAT

                          100 plus staff – by negotiation, will depend on size of stand

Food to go – 

Tea/coffee/

ice cream/dessert – Members £335 plus VAT

                               Non-members £425 plus VAT

Hot food – Members £540 plus VAT

                 Non-members £640 plus VAT

Electric for all extra, cost tbc by HRP. 

IMPORTANT – PLEASE NOTE

Please submit all necessary paperwork with the application form. For producers this will include food hygiene ratings and public liability insurance and a risk assessment. For food to go this will include food hygiene ratings and public liability insurance and gas certificates and staff food hygiene certificates and a risk assessment. All certificates and paperwork need to be supplied with the application forms; these will not be accepted without all necessary paperwork. Please do not make payment at this stage, there is a selection process to ensure there is as broad selection of food types and little duplication. RHP has final say on who attends the event. Submitting this form does not guarantee you a place at the event. Closing date for receipt of this application is 15^th April 2022.

When you have been informed of selection for the event, we will take payment at this stage.

 Please make cheques payable to Food NI.

BACS details: Ulster Bank Sort Code 98-04-40Account Number: 10222454

*Please use the reference HoneyFair22 and your company name when making BACS payment. Please email remittance to maria@nigoodfood.com

Exhibitors will be required to adhere to any public safety requirements as issued by the NI Exec and we (Food NI) will be on hand to help advise on what these requirements might be closer to the time.  Separately, Royal Historic Palaces will be issuing their own guidelines in the form of an exhibitor manual, this will be sent out once all paperwork and payment has been received. By signing this application form, you agree to follow all terms laid out in the exhibitor manual which covers your safety, the public’s safety and the care and good treatment of the grounds and property of RHP. Any damage done to the property or grounds by any individual must be paid for in full or put right.

Trading space is provided as space only in a marquee, everyone has the same space (2m frontage x3m deep). Trestle tables can be provided at a small cost. If you intend to bring your own stand, please discuss this beforehand to ensure it fits your space and doesn’t encroach on other producers. If this is not discussed before the event it may be turned away during set up.

There will be a small wash area provided for producers, although if you are handling open food (cakes etc) you should have your own hand washing facilities on your stand.

Food to go must have their own hand washing and dish washing facilities.

In the event of withdrawal by Exhibitors, we may resell or reallocate the Stand to a new or existing Exhibitor. We will only reimburse any payments made prior to withdrawal, once the Stand has been reallocated. Exhibitors who pull out 1 week or less before the event will not be entitled to a refund.

Please be aware, if the event is cancelled you are entitled to a full refund. If the event is postponed your payment will be transferred to the new date for the event. 

Food NI will reserve the right to release any trade stand for resale if these terms are not met.

Signed:                                                      Date:

BY SIGNING THIS FORM, YOU AGREE TO THE TERMS AND CONDITIONS OULINED IN THE EXHIBITOR MANUAL AND ABOVE

                                           Please do not hesitate to contact us if you have any queries.

Food NI Ltd     Belfast Mills     71 – 75 Percy Street     Belfast    Co Antrim     BT13 2HW

Three Northern Ireland producers have won prestigious recognition in the annual National Ice Cream Competition run by the Ice Cream Alliance (ICA) 2022 held in Harrogate as part of the Ice Cream and Artisan Food Show, a unique event showcasing the entirety of the ice cream industry.

A huge assortment of ice cream varieties, equipment and supplies were showcased across the three-day event. Run by ICA, the only trade association for the UK industry with a 76-year history.

The show attracted 2,500 visitors when last held in 2020. It is the only dedicated exhibition for the UK ice cream industry bringing in a specialised visitor profile from one of the UK’s fastest growing sectors – Ice Cream Parlours grow by 20 percent annually.

The Northern Ireland winners of a total of 16 awards are Lick Gelato, Newcastle, county Down; Maud’s, Carrickfergus, county Antrim; and Morelli’s, Coleraine, county Derry.

The awards won by the local companies are:

Lick Gelato

Silver Challenge Cup

Silver Cup for Chocolate Ice Cream

Diploma – for Vanilla

Diploma Minchella Bros Cup for Vanilla

Maud’s

Special Diploma of Merit – Pistachio

Diploma of Merit – Mint Choc Chip

Diploma of Merit – Sea Salted Caramel

Morelli’s

Bronze Medal for Vanilla

Special Diploma of Merit for Vegan ice cream

Special Diploma of Merit for Chocolate Ice Cream

Diploma of Merit – Hazelnut Vegan

Diploma of Merit – Raspberry Sorbet

Diploma of Merit – Mint Choc Chip Ice Cream

Diploma of Merit – Caramelised Hazelnut

Diploma of Merit –  Vanilla

Diploma Michella Bros Cup- Vanilla

UK food producer Finnebrogue, which owns the Better Naked brand, has renamed its plant-based Chicken Kiev to Kyivin solidarity with the Ukrainian people as they continue to defend against Putin’s invasion.
 
Finnebrogue has also pledged 50 percent of its profits from sales of the Better Naked Kyiv in 2022 to the humanitarian relief effort in Ukraine, starting with an immediate £10,000 donation to UNICEF and the Red Cross.
 
‘Kiev’ was the standardised spelling for the Ukrainian capital under Soviet rule, but recent Russian aggression has seen more Western institutions heed calls to abandon it in favour of the Ukrainian alternative.
 
The much loved dish of chicken surrounding garlic butter and coated in breadcrumbs bears the name Kiev, the city it originates from.
 
Now the food producer Finnebrogue has renamed the plant-based chicken “Kyiv” it sells under its Better Naked brand in several British supermarkets.
 
Finnebrogue chief strategy officer Jago Pearson says: “The world is appalled by the disgraceful events being perpetrated by the Putin regime in Ukraine. All our hearts go out to the Ukrainian people as they defend their homeland and stand up for the principles of self-determination and free, liberal democracy.
 
“So many of us in the UK feel utterly helpless, but still determined to do what little we can. That’s why at Finnebrogue we are donating to the humanitarian effort and renaming our Better Naked Chicken Kyiv in recognition of the Ukrainian people’s brave defence of their proud nation.”
 
UNICEF boss Catherine Russell has said UNICEF is ramping up its support across the country as families seek safety and refuge. Thousands of people – most of whom are women and children – are fleeing to neighbouring countries in freezing conditions.
 
The International Committee of the Red Cross is also responding to the emerging humanitarian crisis. It is helping to provide food, water, first aid, medicines, warm clothes and shelter.
 
The UK Government has been referring to its embassy as being based in ‘Kyiv’ for years since 2014.
 
Ukraine’s capital is known as Київ in Ukrainian and Киев in Russian. Both terms do not have a direct translation into the Roman alphabet, with Kiev, Kyiv, Kyyiv or Kiyev all being possibilities. 
 
But the spelling ‘Kiev’ is intrinsically linked with the old USSR.
 
It was not until the Maidan uprising of 2014 the issue hit the public consciousness, with the ousting of pro-Russian Viktor Yanukovych and the creation of a new administration seeking closer ties to the West. 
 
Young Ukrainians see ‘Kiev’ as a relic of the Soviet past, and this view is now shared by the government, which launched a ‘KyivNotKiev’ campaign in 2018.
 
The Better Naked plant-based Kyiv is a vegan take on the dish traditionally made from chicken fillet rolled around garlic butter and coated with bread crumbs.
 
The Better Naked plant-based Chicken Kyiv is made instead using pea protein and is on sale in several UK supermarkets, including Waitrose, Morrisons and Ocado. 
 
50% of Finnebrogue’s profits from these sales will now be donated to the Ukrainian relief effort via Unicef and the Red Cross. Finnebrogue is one of the UK’s leading food producers. A family-owned business based in Northern Ireland, it made its name producing premium sausages for leading supermarkets, before launching its revolutionary Naked Bacon, made without nitrites in 2017.

The company employs 1000 people across four sites in county Down. It opened the doors to a new state of the art plant-based factory in 2020, the largest of its kind in Europe, where it now produces 15 meat-free products under its own Naked brand, and supplies numerous own-brand products to leading UK supermarkets.

Lick Gelato of Newcastle, Co. Down has won a Gold Medal and Trophy at the National Ice Cream Championships 2022 run by the Ice Cream Alliance (ICA), the sector’s UK trade association. Their delicious raspberry sorbet beat all comers in this, the most prestigious ice cream competition in the country which has been running for nearly 80 years.

Lick Gelato also got a silver medal for their chocolate gelato at the same competition.

“We are absolutely delighted,” exclaimed Lick Gelato co-founder Simon Welby. “This will give our brand even more appeal and credibility in the marketplace which is extremely competitive.”

Simon added: “We pride ourselves in creating unique flavours which are produced to the highest quality we can achieve with a passion to match.”

The business was launched in 2015 and has won numerous awards for its delicious gelatos and sorbets.

For more information on Lick Gelato visit: www.lickgelato.com

The National Ice Cream Competition is the ‘Oscars’ of the ice cream awards. It is held every year by the Ice Cream Alliance (ICA), the UK trade association for the ice cream industry. Hundreds of products are submitted across thirteen categories ranging from Best Vanilla to ‘Alternative’ category products which includes those free from the top 14 allergens, dairy-free, low-fat, high-protein, no-sugar, and others. Submissions are judged blind by ice cream experts – making the results the most prestigious in the country.

“Congratulations to Simon and all his team at Lick Gelato,” commented Zelica Carr, ICA CEO. “The ice cream sector has had a challenging time over the last two years. Simon and his team show that the sector has overcome these challenges and has bounced back better than ever for 2022 and the future.”

The National Ice Cream Competition has been running for 77 years and bestows a badge of quality and excellence on all those that win. It was judged by 43 experts over two days at the Ice Cream and Artisan Food Show 2022.

Embrace the Power of Food and Drink

The pandemic has accelerated our thoughts surrounding sustainable and regenerative tourism experiences. 

Food NI, supported by Tourism NI and a panel of industry experts have developed sector specific webinars to help you identify ways to make your food and drink experience more sustainable and attractive to visitors. These webinars will enable you to embrace and innovate through the power of food and drink and hear about the support available to deliver demand generating, consumer led experiences.  

Monday 28^th February 2022- 10:00-11:30am: Sustainable food and drink dishes

Speakers: 

Conor Spacey – Passionate chef & Culinary Director at Food Space

Ben Craig – Founder of Root & Branch organics and Director at Big Blue Mountains

Paula McIntyre – Slow Food

Northern Ireland boasts a short supply chain and by sourcing local, the ingredients on your plates will be fresher and tastier. Buying locally sourced produce allows you to offer seasonal surprises on your menu that evoke a sense of place and highlight traceable food. Supporting the local food chain keeps the local food industry more sustainable and helps to minimise your carbon footprint, which brings wider benefits to the environment and the communities we live in. This session will outline how you can highlight your commitment to sustainability on your menu and hear about the support and marketing opportunities available from Food NI and the industry panelists.

For more information and to register, please click here: https://www.eventbrite.com/e/sustainable-food-and-drink-dishes-tickets-268784731367

How can food, drink and hospitality benefit local communities?

As Northern Ireland’s reputation as a leading food and drink destination continues to grow, Belfast is set to host a prestigious gathering of culinary professionals from around the world. At Gastronomy Summit 2022, to be staged at Ulster University from 11^th to 13^th April 2022, delegates will explore and celebrate the power of food and drink to stimulate significant economic growth, help local communities flourish and promote ethical tourism.

Reflecting the importance of food, drink and hospitality to the economy and culture of Northern Ireland, the event will be co-hosted by multiple organisations: Ulster University, Tourism NI, Food NI and the Oxford Cultural Collective.

Professor Una McMahon Beattie of Ulster University commented: “Those working in food, drink and hospitality have played a significant role in the transition of Northern Irish society over the last twenty years. The have built thriving businesses, fuelled civic pride and welcomed international visitors. Gastronomy Summit 2022 will give us the opportunity to learn from others who represent many destinations worldwide which have been through comparable periods of change.”

Included in a stellar line-up of keynote speakers are Gaston Acurio, one of the world’s most admired chefs, who has led the transformation of Peru’s international reputation, on the basis of its distinctive culinary heritage; Dr Jessica B. Harris, the New York-based academic and broadcaster, whose recent hit Netflix series, High on the Hog, focused on reclaiming black food history; and Chef Michael Caines MBE, a champion of the gastronomic culture of Devon in the South West of England, where food producers and hospitality professionals are helping regenerate rural communities. 

For David Roberts, Director of Strategic Development at Tourism NI, the Summit provides a means of celebrating the central role that food and drink now play in attracting visitors to Northern Ireland and in shaping their experiences. It is also a platform for building new and long-lasting partnerships: “Delegates from across the world will have the opportunity to Embrace the Giant Spirit of Northern Ireland during the three day programme.  Hosting the summit raises Northern Ireland’s reputation as a leading food and drink destination and strengthens opportunities for cultural exchange between international leaders and our own home-grown hospitality industry. Tourism NI will use Gastronomy Summit 2022 to share Northern Ireland’s remarkable food and drink story, to learn from our international community of delegates and keynotes and to initiate collaboration with those who have shared interests. We wish our partners and delegates an enjoyable and memorable summit.”

A gala dinner in Belfast City Hall will showcase the very best local produce, with dishes prepared by four of Northern Ireland’s most talented chefs: Alex Greene, Gemma Austin, Noel McMeel and Brian McCann. As noted by Michele Shirlow, CEO of Food NI: “Our reputation for great food and drink is built on the efforts of those who produce it, and those who prepare and serve it in our restaurants and bars. We will use the international platform of Gastronomy Summit 202 to acknowledge and celebrate their contributions to the positive image of Northern Ireland, and to achieving numerous accolades, including being named World’s Best Food Destination 2018, at the International Travel and Tourism Award.”

Dinner on 12^th April in Ulster University’s new Academy restaurant will be prepared by rising star Ghanaian chef Akwasi Brenya-Mensa, whose first restaurant, Tatale, will open in London’s Africa Centre in June 2022. Reflecting the inclusive theme of Gastronomy Summit 2022, Akwasi is known for looking beyond borders, producing spectacular pan-African dishes which stimulate conversation and fuel cross-cultural exchange.

The hosts are keen to welcome delegates representing the widest possible range of professions, including chefs, academics, food and drink producers, tourism managers, writers, journalists and campaigners, from many different countries worldwide.

Booking is available by following this link – Gastronomy Summit 2022 (ulster.ac.uk)

Photo: Gastronomy Summit hosts – Professor Una McMahon-Beattie, Ulster University; Donald Sloan, Chair, Oxford Cultural Collective; Michele Shirlow MBE, Fonder and Chief Executive, FoodNI; and David Roberts, Director of Strategic Development, Tourism NI